Design. Create. Decorate.

Design. Create. Decorate.

Friday, April 22, 2016

Recipe: Lemon 7Up Bundt Cake

Welcome to Quince Cottage!
As you may already know, we like to mix it up a little. While the majority of our posts are decor-related/DIYs, occasionally we share a favorite recipe. Which brings us to this cake, which Rhiann first enjoyed quite a few years ago at a work party. Credit goes to "Karen", and honestly we don't know where Karen got the recipe. At any rate, it's a keeper! The crust gets almost crunchy like a cookie, while the inside is moist and tender. Plus, the lovely lemon flavor. It's all good!
Now that it's feeling spring-like down here in the South, a lemony dessert seems like just the thing. So, wouldn't you know, the one ingredient Rhiann forgot to buy was the lemon extract! She only realized this after getting all the other ingredients out of the fridge and pantry. Good thing there's a grocery store about five minutes away. And on a positive note, that gave the soda time to come to room temperature, so all's well that ends well, right?

© Rhiann Wynn-Nolet
Ingredients:

8 oz. whipped butter
1/2 C Crisco shortening
8 oz. 7Up (room temperature)
5 eggs
1 tsp vanilla
1 tsp lemon extract
3 C flour
3 C sugar

Optional Glaze Ingredients:

1 stick butter
1 small package cream cheese
1 tsp vanilla
3/4 C confectioner's sugar
(Combine butter and cream cheese. Add vanilla and mix in. Add confectioner's sugar, 1/4 C at a time).

Directions:

1. Combine first 6 ingredients, in order (add eggs one at a time). We used a stand mixer with the whip attachment and if we'd had a splash guard, we would have used it. Don't worry if it seems like the soda and the butter/Crisco combo will never become "one". Once you add the eggs, things start to improve (but still look pretty funky).
2. Mix sugar and flour together and then add to wet mixture in batches. Once the batter is smooth, it's ready to pour in the pan.
3. Grease a bundt pan. We used cooking spray and it didn't work 100%, so greasing might be better.
4. Cook at 300 degrees F for one hour (put cake in when the oven is cold). Raise oven temperature to 350 degrees F and cook 15 more minutes.
5. Allow to cool 15 minutes and then remove from pan.
6. Allow to cool thoroughly before glazing if you do the glaze. We sprinkled confectioner's sugar instead, which did a fairly decent job of camouflaging the spots where the cake didn't unmold perfectly.

Here's what the cake looked like when first removed from the oven.
© Rhiann Wynn-Nolet
Here are a few more pix...
© Rhiann Wynn-Nolet
© Rhiann Wynn-Nolet
Would you like a slice?
© Rhiann Wynn-Nolet
We enjoyed just as much the next night! By the way, that stiped table treatment was an earlier DIY, if you want a closer look, see it here.

© Rhiann Wynn-Nolet
Isn't that rose pretty? Our rose bushes just started blooming a week or so ago.

© Rhiann Wynn-Nolet
Now it's time for a cute terrier pic!

Buster © Rhiann Wynn-Nolet
Don't forget about #MagpieMonday on IG. Follow us here to learn more.

© Rhiann Wynn-Nolet

© Rhiann Wynn-Nolet


Quince Cottage Style is #agrarianchic - a mix of old and new, rustic and opulent.
Our goal is to make our new subdivision house look inviting, beautiful, 
and as though it wasn't born yesterday!

9 comments:

  1. Just pinned this sounds yummy. Glad you put it on Instagram.

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  2. Need to pickup some 7up tomorrow - Cannot wait to make this!

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  3. Reporting in - this cake is yummy and it is so moist for a pound cake. My husband will devour it when he gets home. Thanks again for sharing this recipe Rhiann.😋

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    1. I'm glad it turned out well! I hadn't made it in probably 15 years, but I did remember that it was moist and delicious!

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  4. This looks (and sounds) so yummy and easy to make!
    Thanks for sharing, can't wait to make it.
    Debbie aka mauiinmyheart

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    1. Hey Miss Debbie, thanks for dropping by! I hope yours cooperates a little better coming out of the pan...and that you post a pic on IG when you make it :D

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  5. This looks sooo good! I'd love a slice of it with the coffee I'm drinking right now. :)

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    1. If there were any left, we'd happily offer you one! Unfortunately/fortunately it was so tasty we didn't even get the chance to see if it freezes well, lol.

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